Cut the eggplants lengthwise into 6 to 8 pieces. Season with salt and pepper. Bake golden in olive oil. Sprinkle with a little sugar and caramelize. Place on a plate and garnish with freshly grated lime zest;
Mix the milk with the chocolate and reduce by half. Finish with the cream, butter and milk.
Serve the eggplant with vanilla ice cream
This recipe was created starting from the flavor profile of Café del Cauca. It fits perfectly with this coffee.
Serve with a cup of Café del Cauca.